Idlis are a popular breakfast item of our country, particularly in South. My millet idlis are as tasty, soft and porus as rice idlis. I have served the idlis with Chettinaad Kaara Chutney, which is prepared by using OPOS technique.
- 1 Cup Kodo Millet/Varagu
- 1 Cup Little Millet/Samai
- 1 Cup Barnyard Millet/Kudhiraivali
- 1 Cup rice flakes/poha
- 1 Cup Urad dal
- 1 tsp Methi seeds
- 3 tsp salt
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- Wash and soak millets together for 4 hours.
- Wash and soak the dal and methi seeds together for 4 hours.
- Wash and soak poha for 2 hours separately.
- Using a blender/mixie, first grind the dal and methi seeds till it becomes fluffy. Add very little water while grinding.
- Grind the millet using little water and add to the ground dal.
- Grind the soaked poha to a smooth consistency.
- Mix the ground dal, millet, poha well adding salt.
- Ferment for 8 hours or overnight.
- Make idlis using an idli cooker.
- Serve with sambar/chutney/podi
In a 2 Ltr pressure cooker, layer 3 tsp of water, 1/4 cup sesame oil, 1 cup chopped onion, 1/4 cup chopped shallots, 3 big deseeded tomatoes cut into half, 1 tsp jaggery, 5 red chillies, 1 tsp tamarind pulp and 1 tsp salt. Cook on high for 4 whistles or 5 minutes whichever is earlier. Open and blend all.